Hailing from the Middle East, hummus is a versatile dip that is a real must-have in your recipe reportoire. Only calling for a handful of ingredients and a pestle and mortar to make, it’s easy to whip up in a flash and is perfect for a last minute snack.
The beauty of this dish is that you can alter it to suit your own personal taste. Prefer your dips hot and spicy? Swap the olive oil for some high quality chilli oil instead. Fancy something fresh and light? Amp up the lemon juice for a delicious citrus burst.
Many popular hummus recipes require the use of a food processor or blender, but we think it is much more authentic to make it in a pestle and mortar. Hummus far predates electrical appliances after all!
We think when you make it by hand it actually gives you much better control over the consistency of your hummus. Nobody likes a dip that’s too wet and using a pestle and mortar gives you more control over it’s texture. Plus, it feels more genuine calling it ‘homemade’ when it has indeed been done by hand!
Why not try doubling up on the ingredients and make two varities of hummus next time? Simply split your basic hummus into two and flavour them in different ways for two tasty dips that are sure to impress your guests!
For more recipe inspiration you can check out our recipe section filled with lots of great dishes that you can make at home.
- 2 cloves garlic (crushed)
- ½ tsp salt
- 1 can chickpeas (drained)
- 1 ½ tbsp tahini
- 1 lemon (juice)
- 1 tbsp olive oil (to drizzle)
- 2 tsp smoked paprika
- Grind the garlic and salt together in a pestle and mortar to form a paste
- Add ⅓ of the chickpeas and grind to a paste, continuing to do so until you've used almost all of the chickpeas (reserve a few for serving)
- Add the tahini and mix together before adding the lemon juice
- Mix together and add a little water at a time until you reach your desired consistency
- Serve with a drizzle of olive oil and the smoked paprika, and top with the few reserved whole chickpeas